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In this work is presented a study of the sodium, potassium, calcium and magnesium contents in 15 samples of the breakfast
cereals that are most consumed by the Spanish population. We have found that they are of varied compositions, both in relation
to the number of cereals which are the basis of their formulations, and to the rest of the ingredien...
Context in source publication
Context 1
... the same time, although it was not specified on their labels, a series of salts were usually included in their formulation, mainly in the form of citrates and tartrates which are used as pH-reg- ulating additives in order to make the processing of these products easier, these substances being permitted by the legislation which regulates them [7]. All of this contributed to the fact that these products had significant sodium, potassium, calcium and magne- sium contents but with a wide variation in those con- tents, as shown in Table 2, where the experimentally obtained results for the 15 analysed samples are dis- played. Sodium is the mineral which was found most abundantly, with a wide variation, the maximum value being in sample 6 with 819.6 mg/100 g and the mini- mum in sample 14 with 44.3 mg/100 g. ...
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Citations
... The result of Na level in our study for cereal and cereal products (0.035-0.597 g/100 g) is similar to those reported in Poland by Winiarska-Mieczan et al. (2019) for cereal products (3.042±3.4 g/kg) and in Spain by Orzáez Villanueva et al. (2000) for breakfast cereals (17.5-247.6 mg/100 g). However, according to a previous study by Nwanguma and Okorie (2013), the average Na content of a typical cereal product in Nigeria, such as bread, was 1.8 g/100 g. ...
Background: Minerals are required for human body to function properly. The purpose of this study was to find if these canned, jarred, and packaged foods are a good source of sodium (Na), calcium (Ca), magnesium (Mg), and potassium (K) in Nigerian diets.
Methods: Totally, 188 samples of canned, packaged, and jarred foods were collected from malls, local markets, and street vendors; and then they were divided into eight food groups. After microwave-assisted digestion; the Na, K, Ca, and Mg contents of canned, packaged, and jarred foods commonly consumed in South-East Nigeria were determined using micro-sampling Flame Atomic Absorption Spectrometry. The results obtained were subjected to ordinary statistical analysis and presented as box plots. All statistical analysis was done using the Statistical Package for Social Sciences, version 20 software.
Results: Ca was the most abundant micronutrient in all samples, reaching levels above 0.7 g/100 g in the milk and milk products group, followed by Mg at levels above 0.2 g/100 g. Na was the scarcest micronutrient with levels ranging from 0.040 to 0.065 g/100 g across food groups. K level also varied reaching levels above 0.070 g/100 g in the beverages (alcoholic and non-alcoholic). The mean concentration (g/100 g) of Ca (0.782±0.313) and Mg (0.202±0.044) in milk and milk products were within the national reference standard by National Agency for Food and Drug Administration and Control for such micronutrients. However, the Na, K, Ca, and Mg concentrations of the various food groups were all lower than the international standards.
Conclusion: It is concluded that some efforts are necessary to improve the nutritional quality of canned, jarred, and packaged foods distributed in Nigeria.
DOI: 10.18502/jfqhc.10.1.11983
... The sodium content was significantly higher in coconut flakes in comparison with other evaluated mineral contents, as it ranged from 502 to 943 mg/kg (Figure 2b). This study showed higher sodium content of coconut flakes, than what was reported by the USDA (2017) for sodium in coconut-200 mg/100 g, as well as higher than in breakfast cereals samples consumed in large amounts by the Spanish population, which ranged from 44.3 to 819.6 mg/100 g (Villanueva et al., 2000). Reports have shown that these binding agents are considerably high in sodium content. ...
Coconut flour is the pulverized residue obtained after the extraction of milk
from coconut copra, regarded as coconut waste. The objective of this study
was to find a use for this underutilized industrial waste by producing flakes
from coconut flour using different binding agents and to evaluate their
physical, functional and chemical properties. Coconut flour was produced
from coconut copra, followed by processing of six batches of coconut
flakes with different binders (xanthan gum, guar gum, ofor seed gum, achi
seed gum and cassava starch) and a control sample with no binding agent.
The proximate composition, mineral content, caprylic acid, colour and
functional properties of the coconut flake samples were evaluated using
standard methods. The crude protein, ash, crude fat, crude fibre and
moisture content of the coconut flakes ranged from 8.46-10.21%, 1.01-
1.40%, 0.94-0.99%, 2.55-2.82% and 1.89-2.45% respectively. The binding
agents had a significant effect in retaining the aroma compound (caprylic
acid) of the coconut flakes (1.48 - 2.45%), compared with the sample
without a binding agent (1.37%). The calcium, iron, magnesium and
sodium content in coconut flake samples ranged from 2.71 to 4.52
mg/100g, 1.57 to 2.06 mg/100g, 9.58 to 10.53 mg/100 g and 502 – 943
mg/kg respectively. The binding agents had no significant effect on the
bulk density (0.13 to 0.15 g/cm3), but significantly increased the water
absorption capacity of the coconut flakes from 78.23% to 126 – 164%. The
L*, a* and b*colour parameters of the coconut flakes ranged from 72.41 to
93.38; -0.12 to +4.89 and 10.04 to 21.95 and the colour difference (delta
Chroma), colour intensity and hue angle varied from 1.90 to 12.07, 6.75 to
24.17 and 77.13-91.44 respectively. This study showed that coconut flakes,
a nutritious and less dense meal can be produced from coconut flour with
or without a binding agent, which could serve as a breakfast meal or snack.
... Phosphorus content was determined according to Tiessen and Moir (1993). Calcium content was estimated by Flame Photometer according to Villanueva et al. (2000). Water holding capacity (WHC) was carried out according to Shevade et al. (2019). ...
Cinnamon, clove and thyme essential oils (EOS) were used to manufacture of Kishk product for owns preservation effect and biological & nutritive values. EOS-kishk was prepared by adding various concentrations of essential oils (100 and 200 mg/kg) to traditional kishk mixtures. Results showed that cinnamon, clove and thyme essential oils were having 11, 32 and 18 identified compounds by using GC-MS, respectively. EOS-kishk samples contained (20.44-24.74%) protein, (5.13-5.80%) ash and (4.64 to 6.57%) moisture. The titratable acidity (TA % as lactic acid) and pH in the kishk samples ranged from 1.72 to 2.12% and 4.92-5.12, respectively. The water holding capacity (WHC) of the EOS-kishk samples varied from 464.10 to 498.48 g/kg, which was significantly higher than those of the control sample. EOS-Kishk samples had the highest antioxidant activity values (40.69%) at 200 mg/kg thyme oil compared with the control ones (31.54%). Mineral amounts of EOS-kishk had a slight change among all treatments. Microbiologically, the total viable bacterial count in most samples was slightly decreased as well as Lactobacilli, Streptococci and spore forming bacteria counts when compared with control. Whilst, there were notably decrease on coliform bacteria as well as yeast and mold counts in the EOS-kishk samples when compared with control. Overall, EOS-kishk has highly nutritional and biological value.
... Phosphorus Content was determined according to Tiessen and Moir (1993). Calcium Contents were estimated by Flame Photometer according to the method of Villanueva et al., (2000). Water holding capacity (WHC) was carried out according to Shevade et al., (2019). ...
Our study was carried out to increase the biological and nutritive value of traditional kishk product.
Purslane kishk was prepared by adding varying concentrations of purslane powder (0.0, 0.25, 0.5, 1.0, 1.5 and
2%) to traditional kishk mixtures. Results showed that, the purslane powder is rich in K, P and Ca and it has a
high content of protein, fat and ash while low content of moisture and pH values. Addition of purslane
increasing the amount of protein, acidity and ash with increasing of purslane powder concentration 22.66±0.25
to 25.91±0.02%, 1.2 to 1.85% and 5.55±0.02 to 6.55±0.03%, respectively. Moisture, fat and pH value were
decreased with the increasing of purslane powder concentration. Prepared purslane kishk had higher values of
K, P, Ca and Na contents than those of control sample, specially potassium content which increased from
580.49±2.786 to 970.31±1.04 mg/100gm. The results indicated that prepared purslane kishk had a higher
values of water holding capacity and antioxidant activity, which increased from 459.19 to 519,51 pellet, g/kg
and 24.11 to 46.70 %, respectively. Microbiological evaluation should an increase of total viable bacterial,
Lactobacilli, Streptococci and spore forming bacteria counts with increasing amount of purslane powder.
Whilst, coliform, yeasts and molds were not detected in all prepared kishk treatments. Overall
... Metals determination in plants is mostly performed by using atomic absorption spectrometry (AAS), graphite furnace atomic absorption method [12][13][14][15] and also induc-time, simplicity in instrumentation and a low consumption of reagents. Additionally CE in metals determination can supply information about different forms of metals such as the oxidation state of heavy metals which is related to the toxicity of these metals [18][19][20]. ...
This paper discusses the separation and determination of cadmium and copper in plant samples such as Triticum durum (wheat) and Helianthus annuus (sunflower) using open tubular capillary electrochromatography with indirect detection. Before performing the analysis, the samples were digested by microwave assisted methods using HNO3. Regarding the electrophoretic system, several experimental parameters were previously evaluated such as the capillary surface, mobile phase composition, buffer, pH and voltage applied. The baseline resolution of the studied metals was obtained within 8 min by using a capillary immobilized with carboxylic multi‐walled carbon nanotubes and a background electrolyte composed of 6 mM imidazole, pH 4.0. The applied voltage and the temperature were set at 20 kV and 25°C, respectively. Precision, detection and quantification limits, along with linearity were investigated. The limits of detection and quantification were 2.20 and 7.40 μg kg ⁻¹, for Cu²⁺ and 0.05 and 0.20 μg kg ⁻¹ in the case of Cd²⁺. A good linearity was achieved over a concentration working range of 7.5‐100 μg kg ⁻¹ and 0.2‐25 μg kg ⁻¹ for Cu²⁺ and Cd²⁺ accordingly. Recovery data for validation studies were found in a range of 98.2–101.5% for both analytes.
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... Breakfast cereal is a regular component of daily diets both in Poland (Borkowska, Bugajska 2013) and in other countries (Harris et al. 2011, scHwartz et al. 2008, orzáez VillanueVa et al. 2000. A continuous increase in the consumption of this group of food products can be observed, mainly among children and school youth, but also among adults (rampersaud et al. 2005). ...
... orzáez VillanueVa et al. (2000) found that Mg is a deficit element in RTE cereals, although it must be noted that the content of Mg depends on ingredients in such cereals and the method of grain processing. Analysis of cereals performed by Leśniewicz et al. (2008) revealed that they contained 7-82 mg of Mg 100 g -1 of the product. ...
Breakfast cereal is a regular component of daily diets in Poland and in other countries. Since these products are very popular components of diets, they should be a source of key nutrients, including minerals. The objective of the study was: 1) to determine how popular cereals were among young and pre-teen school children; 2) to verify whether cereals could be a source of sodium (Na), potassium (K), calcium (Ca) and magnesium (Mg). 232 ready-to-eat products were tested. The content of Na, K, Ca and Mg was determined using flame atomic absorption spectrometry in a Varian SpectrAA 280 FS. Daily intake of Na, K, Ca and Mg by children (aged 7 - 12 years) from 1 serving of breakfast cereals (1 serving size = 30 g cereal + 125 ml milk) was compared with AI (for Na and K) or RDA (for Ca and Mg). The highest content of Na was recorded in cornflakes (approx. 500 mg 100 g-1), K in bran (more than 250 mg 100 g-1), Ca in bran and wholegrain cereals (approx. 57 mg 100 g-1), Mg in bran (nearly 180 mg 100 g-1). It was found that although cereals were not a rich source of Na, K, Ca and Mg for the studied group of consumers, when prepared with milk their nutritional value was significantly enhanced. One serving of breakfast cereals with milk per day would cover 5 - 17% of AI for Na, 5 - 7% of AI for K, 12 - 17% of RDA for Ca and 10 - 57% of RDA for Mg. Cornflakes, which turned out to be the richest source of Na, were the least valuable in terms of the content of the macroelements, in which they resembled rice flakes. All breakfast cereals, while not being particularly rich in Na, K, Ca and Mg, when prepared with milk have a considerably better value for school-age children and ensure a higher consumption of milk. © 2016, Polish Society Magnesium Research. All rights reserved.
... Atomic absorption spectrophotometry (Orzáez Villanneva, Díaz Marquina, Arribas de Diego, & Blázquez Abellán, 2000;Vaessen & van de Kamp, 1989), inductively coupled plasma-atomic emission spectrometry (ICP-AES) (Fabec & Ruschak, 1985;Fingerová & Koplík, 1999), inductively coupled plasma-mass 0308 (Fernández-Turiel et al., 2000;Fingerová & Koplík, 1999), ion selective electrode method (Balulescu, 1985;Fulton, Meloan, Wichman, & Fry, 1984) and flame photometry (Folarin, Bamiro, & Esuoso, 2001;Leenheer & Jans, 1986) are methods for direct detection of sodium ion concentration. Among them, flame photometry is a simple and relatively inexpensive method. ...
The sodium contents determined by flame photometry were used to estimate the salinities of processed foods. The interference effects of potassium and calcium ions on the determination of sodium ion were studied. The threshold interfering patterns of potassium ion and calcium ion for the determination of sodium ion were observed in the model systems. Both of the ions showed enhancement effects on the signals of sodium determination and the increased signal strength depended on the concentration of the ions added above a threshold level. While low level calcium ion hardly interferes with the measurement of sodium ion, the potassium ion exerts marked interfering effects. The salinities based on the chloride contents from Mohr’s titration method were obtained for comparison purpose. The salinities of 48 processed food samples determined by the two methods were positively correlated with r2 = 0.9995 and did not show significant difference in the paired t tests (P = 0.2504). Overall, the flame photometric determination of sodium ion provides a rapid, less tedious and more accurate alternative for the quantification of salinity in processed foods.
Excessive salt consumption has recently awakened considerable worldwide interest because of its serious health implications. Consequently, European authorities have stated that salt content has to be clearly indicated on the food labels. In order to choose one protocol to determine the sodium content, three preparation methods (dispersion in water, wet digestion and dry ashing) and four analytical techniques (flame atomic absorption spectrometry (FAAS), flame atomic emission spectrometry (FAES), inductively coupled plasma-atomic emission spectrometry (ICP-AES) and thermometric endpoint titrimetry (TET)) have been compared. As indirect methods based on the assay of chloride could lead to wrong results, especially when food additives are involved in the recipes, it was chosen not to include them in this study. After an evaluation of analytical parameters, each combination, preparation mode and analytical technique, was tested with samples of tomato ketchup sauce. If all of them can fit to the purpose (recovery rates close to 100% and low dispersion of the results), two possibilities were pointed out: dry ashing with FAAS and the dispersion combined with TET.
Reduction of salt intake through bread requires reliable monitorization when the control of a large number of samples is in
order. The use of flame photometry is attractive; however, the usual dry-ash sample pretreatment is fastidious. Direct dissolution
of bread sodium in water is a good alternative. A good correlation between results from these two sample preparation methods
was obtained for sodium quantification in nine different types of bread. The proposed method was applied to the quantification
of sodium in 48 bread samples of randomly chosen from local market to evaluate compliance with legislation requirements (lower
than 550 mg sodium per 100 g of bread—Lei no. 75/2009).
The mineral compositions and nutritional properties of 22 breakfast cereals available at the local market in the Wroclaw agglomeration were studied. Products of popular brands widely distributed to the international market were selected for the investigation. The total concentrations of micronutrients were measured using the ICP-OES method in samples mineralised in a microwave system. The macroelement contents ranged from 0.02 to 4.60, 0.07 to 0.82 and 0.22 to 1.81 mg g for Ca, Mg, and P, respectively. The contents of the Ba, Cd, Cr, Cu, Fe, Mn, Ni, Pb, Sr, Ti, V and Zn were found to be 0.08 to 1.73, 0.07 to 0.38, 0.12 to 0.24, 0.10 to 3.67, 1.67 to 167, 0.34 to 15.8, 0.19 to 2.30, 1.10 to 2.02, 0.03 to 4.01, 0.03 to 0.38, 0.05 to 7.28 and 0.21 to 14.4 µg g, respectively. The mineral contents in breakfast cereals based on wheat, rice, oats and barley, multigrain cereals and ready-to-eat breakfast cereals with taste additives were higher than in corn-based breakfast cereals, with the Ca, Mg and P concentrations being 3/4, 1/2 and 1 times higher, respectively, on average. The contents of the essential minerals were compared to the human nutritional requirements and daily permissible doses. The results are discussed in terms of the utility of breakfast cereals as a source of indispensable minerals for proper human function.
